Greens with Bacon & Cranberries Recipe

Greens with Bacon & Cranberries Recipe

After eating this fabulous dinner salad at a restaurant while we were on vacation, I couldn’t wait to get back to my own kitchen to re-create it. It’s been a huge success in our family. —Brenda Nakhla, Lac du Flambeau, Wisconsin

Directions

In a small bowl, whisk the first six ingredients; set aside. Just before serving, place salad greens in a large bowl. Drizzle with vinaigrette and toss to coat. Top with the remaining ingredients.Yield: 4 servings (about 2/3 cup vinaigrette).

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Originally published as Greens with Bacon & Cranberries in Taste of Home
December/January 2013, p61

In a small bowl, whisk the first six ingredients; set aside. Just before serving, place salad greens in a large bowl. Drizzle with vinaigrette and toss to coat. Top with the remaining ingredients.Yield: 4 servings (about 2/3 cup vinaigrette).

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Originally published as Greens with Bacon & Cranberries in Taste of Home
December/January 2013, p61